home
➠ Pies
➠ Cherry pies
➠ Puff pastry cherry pie

Puff pastry cherry pie

1224

Kitchen World

Calorie content 250.4 kcal

Portions 1 port.

Cooking time 50 minutes

Proteins * 3.9 gr.

Fats * 10.7 g

Carbohydrates* 41.8 g

Content

The process of making puff pastry is quite long and laborious, but baking from it is prepared much faster than with yeast or jellied dough. Therefore, if you want to quickly make some kind of fruit pie, then the purchased puff pastry is simply irreplaceable.

Ingredients

Yeast puff pastry or yeast-free puff pastry 450 - 500 gr. Cherry 300 gr. Potato starch 2 tbsp Granulated sugar 70 gr.

Cooking process

Since the finished dough is sold frozen, you must first defrost it before cooking. To do this, it is better to get it out of the original packaging so that it does not get wet from condensation. In the meantime, prepare the filling. Transfer the previously washed or thawed cherries to a deep bowl and cover with sugar. Mix gently.

Leave the berries for 10-15 minutes to let them juice. Then add starch to the berries and stir so that all the fruits are covered with it. Transfer the berries to a saucepan and cook over medium heat, stirring constantly, until the juice begins to thicken.

When the contents of the saucepan resemble jam, remove it from the heat and transfer the berries to a bowl or plate. Leave them to cool completely.

Roll out two layers of puff pastry to the size of your baking sheet. You can immediately transfer one layer to parchment laid on a pallet, and fold the second in half and cut into strips.

Cross adjacent strips in pairs, lightly pressing them at the point of contact so that the pattern holds.

Put cherry jam on the bottom layer of dough and distribute it evenly, leaving a few centimeters around the perimeter to connect the layers together. Cover the filling with a patterned dough and pinch the edges. For beauty, you can walk around the perimeter with a fork, flattening the dough with your teeth.